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Prep 30min
Total9hr45min
Servings8
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Ingredients
1
tablespoon vegetable oil
2
1/2- to 3-pound pork boneless sirloin roast
2
medium carrots, finely chopped (1 cup)
1
medium onion, finely chopped (1/2 cup)
1
small shallot, finely chopped (2 tablespoons)
3/4
cup dry white wine
2
tablespoons Gold Medalâ„¢ all-purpose flour
1
teaspoon salt
1/2
teaspoon pepper
1/4
cup half-and-half
2
to 3 tablespoons country-style Dijon mustard
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Steps
1
Heat oil in 10-inch skillet over medium-high heat. If pork roast comes in netting or is tied, do not remove. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
2
Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard in small bowl; pour over pork.
3
Cover and cook on Low heat setting 7 to 9 hours.
4
Remove pork from slow cooker; cover to keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover and cook about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork.
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Although the white wine blends nicely with the flavor of mustard, you also can use chicken broth.
Replace the mild onion-garlic flavor of the shallots by chopping a little more onion and finely chopping a clove of garlic.
For a super side dish, toss potato dumplings, German spaetzle or Italian gnocchi with melted butter and a pinch of chopped fresh parsley or dill weed. Look for them in the frozen-foods section of your supermarket.
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